Some desserts captivate with their elegance, while others enchant with their vibrant flavors—Orange Chess Pie with Cranberry Gelée effortlessly delivers both. This stunning creation blends the citrusy brightness of orange with the tart sophistication of cranberry for a dessert that’s as delightful to look at as it is to taste.
The silky, citrus-infused chess pie filling rests in a buttery, flaky crust, perfectly complemented by a jewel-like layer of cranberry gelée. Each slice reveals a harmonious pairing of sweet and tangy flavors, with a touch of tartness that lingers, making every bite irresistible.
What sets this pie apart is its balance of simplicity and refinement. The rich creaminess of the chess filling contrasts beautifully with the smooth, tangy gelée, creating a dessert that feels special enough for celebrations yet comforting enough for everyday indulgence.
This recipe is a true showstopper, perfect for bringing a fresh twist to your holiday table or adding a splash of color to a cozy gathering. Let’s create a dessert that’s as unforgettable as the moments it helps celebrate.
Orange Chess Pie with Cranberry Gelée
Equipment
- 9-inch pie plate
- Parchment paper
- Electric mixer
- Saucepan
Ingredients
- 2 tsp vanilla extract
- 1 container mascarpone cheese
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup fresh lemon juice
- 2 tbsp fresh orange juice
- ½ cups plus 1 tbsp granulated sugar, divided
- ½ kg package of cranberries
- 2½ tsp unflavored gelatin
- 1½ cups granulated sugar
- 1 pkg. refrigerated piecrusts
- 1 tbsp plain yellow cornmeal
- 1 tbsp all-purpose flour, plus more for work surface
- 2 tsp grated orange zest plus 1/3 cup fresh juice
- 4 large eggs, lightly beaten
- ¼ cup butter melted
- ¼ tsp kosher salt
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 450°F.
- Roll stacked piecrusts into a 12-inch circle and fit into a greased 9-inch pie plate.
- Crimp edges and prick the crust with a fork. Line with parchment and fill with pie weights, baking for 9 minutes.
- Cool on a wire rack for 15 minutes, then lower oven temperature to 350°F.
- In a large bowl, whisk together sugar, flour, cornmeal, salt, melted butter, orange zest, orange and lemon juices, and eggs.
- Pour into the cooled crust and bake at 350°F for 40-45 minutes, shielding the edges with foil if needed.
- Cool for 2 hours, then chill for 2 more.
- For the cranberry gelée, bring cranberries and water to a boil, then simmer until berries pop, about 15-20 minutes.
- Strain the liquid, return it to the pan, and stir in lemon juice and 1/2 cup sugar until dissolved.
- Chill for up to 2 days.
- For the gelée, combine 1 1/4 cups cranberry juice and 1 tablespoon sugar in a saucepan.
- Sprinkle gelatin over the mixture and let stand for 5 minutes.
- Heat until the gelatin dissolves, then cool for 20 minutes and stir in orange juice.
- Drizzle over the chilled pie and refrigerate for 1 hour until set.
- Whisk mascarpone, powdered sugar, and vanilla together.
- Beat cream until stiff peaks form, then fold into the mascarpone mixture.
- Top the pie with whipped cream and garnish with sugared cranberries.
Notes
- Use fresh cranberries for a vibrant gelée.
- Refrigerate the pie for at least 2 hours to fully set.
Nutrional Information:
Calories: 4247 || Total Fat: 191g || Carbohydrates: 626g || Protein: 19g
Helpful Tips For You!
Monitor the Gelée Setting– Make sure the cranberry gelée sets properly by chilling the pie for at least 1 hour. If it doesn’t set, the gelatin may not have fully dissolved or the mixture may have been too warm when added to the pie.
Mascarpone Whipped Cream Tips– When whipping the cream, make sure it’s cold to achieve the perfect fluffy texture. Be gentle when folding the whipped cream into the mascarpone mixture, as overmixing can deflate the texture.